digifoo
Chocolate Chip Cookies
vegweb.com/index.php?topic=12657.0
Excellent! Very rich! I'm new to vegan baking but not cooking.
I used Sugar in the Raw Turbinado sugar, unsweetened Walmart brand applesauce, packed Trader Joe's organic brown sugar, earth balance original (wanted to do the soy-free but Walmart was out), and Trader Joe's semi-chocolate chips. I cooked them on parchment paper and moved the parchment paper and cookies to a cooling rack after taking from the oven.
The usual non-vegan cookie recipe I usually use is Toll house. I usually sub out butter with butter-flavored crisco for a soft cookie. When I would use butter, it would spread and be crispier. So that's where I come from.
I followed exactly as written and took them out at 10 minutes. I like a soft cookie. They hardened up with cooling. The color is darker than the usual non-vegan version but that's probably because the raw sugar is dark. And there's a gritty sugary texture because of the turbinado. Also, it's crispier on the edges. I'm guessing the crispier on the edges because of Earth Balance. I'd like to try with a finer vegan white sugar but it seems turbinado is good for holding moisture. I've had vegan cookies that crumble like a fiend so would rather not have crumble cookie syndrome and switching might do that.
I've got them in the fridge now so will be very curious how well they do with storage.
Served with almond milk. Only non-dairy milk that I've found I can drink straight.
Chocolate Chip Cookies
vegweb.com/index.php?topic=12657.0
Excellent! Very rich! I'm new to vegan baking but not cooking.
I used Sugar in the Raw Turbinado sugar, unsweetened Walmart brand applesauce, packed Trader Joe's organic brown sugar, earth balance original (wanted to do the soy-free but Walmart was out), and Trader Joe's semi-chocolate chips. I cooked them on parchment paper and moved the parchment paper and cookies to a cooling rack after taking from the oven.
The usual non-vegan cookie recipe I usually use is Toll house. I usually sub out butter with butter-flavored crisco for a soft cookie. When I would use butter, it would spread and be crispier. So that's where I come from.
I followed exactly as written and took them out at 10 minutes. I like a soft cookie. They hardened up with cooling. The color is darker than the usual non-vegan version but that's probably because the raw sugar is dark. And there's a gritty sugary texture because of the turbinado. Also, it's crispier on the edges. I'm guessing the crispier on the edges because of Earth Balance. I'd like to try with a finer vegan white sugar but it seems turbinado is good for holding moisture. I've had vegan cookies that crumble like a fiend so would rather not have crumble cookie syndrome and switching might do that.
I've got them in the fridge now so will be very curious how well they do with storage.
Served with almond milk. Only non-dairy milk that I've found I can drink straight.